| Level: | Easy |
| Total: | 25 min |
| Prep: | 10 min |
| Cook: | 15 min |
| Yield: | 4 servings |
Ingredients
- 1 pound penne pasta
- 1 tablespoon olive oil
- 1/2 cup chopped red onion
- 3 to 4 cloves garlic, minced
- 2 cups broccoli florets
- 1 cup sliced carrots
- 1 cup sliced mushrooms
- 2 cooked chicken breast halves, diced (about 2 cups)
- 1 cup diced roasted red peppers
- 1 (14-ounce) can diced tomatoes
- 1 cup reduced-sodium chicken broth
- 1/2 cup frozen green peas, thawed
- Salt and freshly ground black pepper
- 1/3 cup grated Parmesan
- 1/4 cup freshly chopped basil leaves
Instructions
- Cook penne according to package directions. Drain and set aside.
- In a large skillet, heat oil over medium-high heat. Add onion and garlic and cook 3 minutes, until soft. Add broccoli, carrots and mushrooms and cook 3 minutes, until mushrooms soften. Add chicken, red peppers, tomatoes, and broth and bring to a simmer. Stir in penne and peas cook 2 minutes to heat through and season, to taste, with salt and black pepper. Transfer mixture to a serving plate and top with Parmesan and basil.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 669 |
| Total Fat | 11 g |
| Saturated Fat | 3 g |
| Carbohydrates | 103 g |
| Dietary Fiber | 9 g |
| Sugar | 11 g |
| Protein | 40 g |
| Cholesterol | 51 mg |
| Sodium | 1208 mg |
Reviews
Awhat a great way to get veggies into a pasta dish! Instead of canned tomatoes, I added spoonfuls of spaghetti sauce on top.
this might be the worst recipe i have every seen. ur items do not match ur instructions and ur instructions are very incomplete not a good look
I didn’t use the broccoli,peas,tomato or carrots. I added chopped asperigus. When everything was ready I added half a jar of vodka sauce mixed it in to let it simmer a little to reduce it then mixed in the pasta. I’m trying to copy a recipe from a local restaurant and used this one as a base
My boyfriend hated this so much, that he refused to speak to me the rest of the evening.I left out the broccoli and peas (because he hates them), and added zucchini. When I ate the leftovers the next day, I strained out the vegetables, added a thickening agent to the sauce, and then returned the vegetables to the pan with the sauce.I think this was much better, because the sauce was thick enough to adhere to the noodles.He still wouldn’t eat it, but I enjoyed the leftovers very much. I agree though, that primavera sauce is really just vegetables, and thickening it probably makes it something else. Either way, it was certainly not that awful.Time for a new boyfriend.
I think this is a very good dish. To savory it up more, I only added a touch of dried oregano and basil leaves. My husband and I both enjoyed it and will make it again.
This recipe turned out great for us! It did take a while because I needed to cook and dice the chicken, which I seasoned with salt and pepper. I used a little extra garlic and salted the pasta water more than usual, and I also substituted a green bell pepper for the roasted red pepper. This dish was full of flavor and color!
This is a easy recipe. But it does not have flavor.
I agree that this was a boring, rather tasteless recipe. I made the full recipe so we would have leftovers. Because I couldn’t think of any way to salvage the dish, it went down the garbage disposal.
My family does not eat mushrooms. Even without them, this dish is super! For a little extra garlic flavor, I used Del Monte Diced Tomatoes with garlic and olive oil. It’s really tasty!
Actually Pasta Primavera is quite a classic recipe, and they are all “essentially just pasta and veggies”. But Robin just throws in a few more veggies into your standard primavera recipe. And I LOVE it. Fresh, simple, healthy. And make alot, it only gets better as it sits 😉